Sous Vide Eggs
Total time20 min
Prep time5 min
Cook time15 min
5.0(15)
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Learn more →Ingredients
4 servings
- 4 large eggs, in shell
- flaky sea salt, to taste
- freshly ground black pepper, to taste
For serving
- 4 slices bread, toasted (optional)
- 1 tbsp unsalted butter (optional)
Instructions
- 1
Fill a large pot or container with water and attach the immersion circulator. Set the temperature to 167°F (75°C) and allow the water to come fully up to temperature.
- 2
Gently lower the eggs (still in their shells) into the water bath using a slotted spoon. Cook for 13 minutes — at this time and temperature the whites will be just set and opaque throughout, and the yolks will be warm, thick, and jammy.
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